Zucchini puree soup
Composition / ingredients
10
servings:
Cooking method
1. Cut the leek into cubes of 2-3 centimeters. Lightly pass the onion in olive oil.
2. Then add broth, potato cubes and zucchini slices to the onion. Cook for 30 minutes after boiling.
3. Puree vegetables together with broth with a blender. If necessary, add a little broth or boiled water.
4. Put the soup back on the fire, bring to a boil and add finely chopped melted cheese. Cook until the cheese is completely melted.
5. Now you can add salt and pepper to the soup and add nutmeg, marjoram to taste.
6. Serve sprinkled with herbs.
2. Then add broth, potato cubes and zucchini slices to the onion. Cook for 30 minutes after boiling.
3. Puree vegetables together with broth with a blender. If necessary, add a little broth or boiled water.
4. Put the soup back on the fire, bring to a boil and add finely chopped melted cheese. Cook until the cheese is completely melted.
5. Now you can add salt and pepper to the soup and add nutmeg, marjoram to taste.
6. Serve sprinkled with herbs.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Marjoram - 271 kcal/100g
- Ground black pepper - 255 kcal/100g
- Leek - 33 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Broth - 15 kcal/100g
- Zucchini - 16 kcal/100g
- Nutmeg - 556 kcal/100g
